I was very happy with how this came out. In my opinion they were pretty similar to Oreo’s and they were maybe a little better.
This is a mix of 2 recipes. I tripled the cookie recipe and doubled the filling recipe and I think that worked out just about perfectly. (may have been the other way around). Anyway in my opinion I over-stuffed a bunch of them (like double or triple stuffed Oreo’s). I think I used ½ inch round cookie cutter for this.
Makes about 24 cookies.
Ingredients
1 3/4 C (9 oz) all-purpose flour
1/2 C and 2 T (2 oz) brut or natural unsweetened cocoa powder. (I used Double Dutch Cocoa Blend which is apparently a dark blend of Dutch-process and black cocoas)
1/4 t Kosher salt
2 sticks (8 oz) room temperature unsalted butter
1/2 C granulated sugar 2 T light brown sugar 3 T honey
For the filling:
2 ounces shortening or unsalted butter at room temperature
5 ounces powdered sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon salt
To make the cookies
Whisk the flour, cocoa, and salt together in a bowl. In the bowl of a stand mixer, using the paddle attachment, beat the butter, sugars, and honey together until fluffy, about four minutes. Add the flour mixture to the butter mixture in three parts, beating each until just combined. Wrap the dough in plastic wrap and refrigerate for at least a half an hour and up to two days. The dough can also be made ahead and frozen for up to two months. Preheat the oven to 350 degrees and line a baking sheet with parchment. Remove the dough from the refrigerator, and working quickly, roll out the dough on a lightly (rolled in cocoa instead of flour) surface to 1/4 inch thickness. I roll the dough out on a piece of wax paper, and then flip it over onto another piece of wax paper and peel off the piece that is now on the top. This makes it easier to pick up the cookies intact to place them on the cookie sheet.
Gather up the scraps, roll them out, and make more cookies. You might have to put the scraps back into the fridge if it’s warm in your kitchen. Bake each sheet of cookies for 15-18 minutes, until the cookies are firm. Transfer them to a wire rack and let cool completely.
- To make the filling: With a hand or stand mixer, cream together shortening/butter, powdered sugar, vanilla, and salt. Cream on medium speed for five minutes; use a rubber spatula to scrape the bowl down periodically. The long mixing time aerates the filling, making it especially white and less gritty.
Using a spatula, transfer the filling to a pastry bag fitted with a plain tip. Alternately, portion with a melon-baller sized ice cream scoop, or by using Ziploc bag with the corner snipped off as a makeshift pastry bag.
- To assemble the cookies: Flip half the wafers upside down. Onto each, pipe or scoop 1 teaspoon of filling (specifically: 1/4 oz for Double Stuf, 1/8 ounce for regular) directly into the center. To finish, top with remaining wafers and press down with your fingers, applying very even pressure so the filling will spread uniformly across the cookie.
Transfer cookies to an airtight container and refrigerate for several hours. This is crucial. After whipping the filling, it will be quite soft. Refrigerating it (especially if you’re using butter) will solidify the filling, restoring its proper texture, and bonding it with the wafers. Serve.